CIELAB color paths during meat shelf life
| dc.contributor.author | Hernández Salueña, Begoña | |
| dc.contributor.author | Sáenz Gamasa, Carlos | |
| dc.contributor.author | Diñeiro Rubial, José Manuel | |
| dc.contributor.author | Alberdi Odriozola, Coro | |
| dc.contributor.department | Zientziak | eu |
| dc.contributor.department | Institute for Advanced Materials and Mathematics - INAMAT2 | en |
| dc.contributor.department | Ciencias | es_ES |
| dc.date.accessioned | 2020-03-23T09:23:54Z | |
| dc.date.available | 2020-11-01T00:00:14Z | |
| dc.date.issued | 2019 | |
| dc.description.abstract | Meat color evolution from freshly cut to beyond shelf life, up to 40% of metmyoglobin, has been theoretically modeled using the Kubelka-Munk theory and a set of measured reference reflectance spectra of deoxymyoglobin, oxymyoglobin and metmyoglobin. Color evolution depicts characteristic color paths in CIELAB color space. During oxidation the model explains the approximately constancy of L*, b* and hab, with variations typically hidden by sample dispersion, and the special significance of a* and C* in relation with metmyoglobin formation. CIELAB ΔE* color difference and the reflectance ratio R630/R580 are even better indicators of metmyoglobin changes during oxidation. The role of a*, C*, ΔE* and R630/R580 and their relationship during oxidation is a normal feature in the model with quantitative predictions in general agreement with literature. Results further emphasize the dangers of reporting color coordinates in different illuminants. | en |
| dc.embargo.lift | 2020-11-01 | |
| dc.embargo.terms | 2020-11-01 | |
| dc.format.extent | 21 p. | |
| dc.format.mimetype | application/pdf | en |
| dc.identifier.doi | 10.1016/j.meatsci.2019.107889 | |
| dc.identifier.issn | 0309-1740 | |
| dc.identifier.uri | https://academica-e.unavarra.es/handle/2454/36562 | |
| dc.language.iso | eng | en |
| dc.publisher | Elsevier | en |
| dc.relation.ispartof | Meat Science, 157, 2019, 107889 | en |
| dc.relation.publisherversion | https://doi.org/10.1016/j.meatsci.2019.107889 | |
| dc.rights | © 2019 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0. | en |
| dc.rights.accessRights | info:eu-repo/semantics/openAccess | |
| dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/4.0/ | |
| dc.subject | Meat color | en |
| dc.subject | Myoglobin | en |
| dc.subject | Kubelka-munk | en |
| dc.subject | CIELAB | en |
| dc.subject | CIE illuminants | en |
| dc.title | CIELAB color paths during meat shelf life | en |
| dc.type | info:eu-repo/semantics/article | |
| dc.type.version | info:eu-repo/semantics/acceptedVersion | |
| dspace.entity.type | Publication | |
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